What are you cooking now?

[Beef Oven!]

Apparently they do sausage in Germany.
http://www.bavaria.by/nuremberg-saus...tre-of-germany

OMG! Sausage Heaven!!!

[MrGongGong]

Well i've "rubbed" the meat (oooooer mrs) and the pork is in the oven for a good 7 hours
off to dig up a parsnip or two

[french frank]

There is a Polish deli around the corner from me, but I've never felt the need to go in and buy anything.

I only went in because garlic sausage has become quite hard to find in this neighbourhood so I went in to give it a try a few weeks ago (coincidentally, when I last cooked the lamb daube). English sausage?

http://en.wikipedia.org/wiki/Sausage#Europe

[Nick Armstrong]

garlic sausage has become quite hard

Frenchie, don't encourage bad boys Beef and 2Gongs...!!

[Beef Oven!]

English sausage?

Yes, like the ones we took north that became haggis.

[french frank]

I'm not cooking today as I have some leftovers from yesterday and I have something else to do:

This is the Daube, from Elizabeth David's French Country cooking, and it is a really country dish, not haute cuisine. The new plates were from the Coop and are not bone china, but I think food looks more elegant on white plates. (I don't have a dish-washer or a microwave, but these plates are fine for both):

[Nick Armstrong]

MMMM! Like your knackis, strewn among your haricots ever-so casual

[french frank]

MMMM! Like your knackis, strewn among your haricots ever-so casual

Essential! I cooked the beans with two big lumps of the 'kiełbasa' ; then removed them and added the fresh small pieces when reheating the beans.

[johnb]

Time has come when I really need a new frying pan. After checking out the sooper dooper SKK frying pans I've (bravely) decided to get a De Buyer Carbone Plus or Mineral B carbon steel frying pan. So I'll have to tackle seasoning it when it arrives.

[french frank]

Time has come when I really need a new frying pan. After checking out the sooper dooper SKK frying pans I've (bravely) decided to get a De Buyer Carbone Plus or Mineral B carbon steel frying pan. So I'll have to tackle seasoning it when it arrives.

Not sure about carbon steel, but I have a cast iron griddle iron which I keep on top of the (gas) hob. It's ideal for cooking rösti. I coated it liberally with olive oil every time it was used (before and after) and it now is a beautifully rust-free surface which takes a lot of scraping without flinching. Didn't do so well with my wok which is carbon steel.

[jean]

There is a Polish deli around the corner from me, but I've never felt the need to go in and buy anything. I love garlic sausage, so can I have a recommendation or two? I will then go and make my maiden purchase!

Forget the kiełbasa - flaki is what you want.

Trust me, you'll love it.

[french frank]

Aren't you talking tripe?

[jean]

You've spoiled it now! I was hoping Beefy would rush out and buy some and taste it before he found out.

I once visited some friends my father had made in Normandy during the war and I thought if anyone can make tripe edible, the French can, so I requested tripes a la mode de Caen.

And then I had to eat it.

[french frank]

You've spoiled it now!

I should have said 'You're talking tripe! and left out the smiley smiley.

Actually, is that what riz de veau is? I must check. I ordered that once in Paris when I was a student, thinking it was a rice dish with veal.

Add: It does seem to mean what I thought. Perhaps you were supposed to know it was some sort of innards at that bistro.

More add: Actually, it was 'ris de veau' which is sweetbreads - whatever they are.

[Beef Oven!]

Roast pork in hoisin sauce and mixed leaf salad. Used a meat thermometer for the first time - followed the instructions to the letter, took the meat out exactly when it got to the Pork section on the dial, and voilà - way overcooked.